Put them into boiling water, and when very young they will cook in twenty minutes; but generally they require thirty. Season with salt and butter.
Boiled Rice.
Wash and pick all the specks from a cup of rice. Let it stand in cold water two hours, and then put it in a deep kettle, with two quarts of water, and boil fast thirty minutes. When it has boiled twenty minutes, throw in a great spoonful of salt. When done, turn into a cullender, and set in the oven a few minutes. When ready to dish, shake lightly and turn into the vegetable dish. Never use a spoon. If these directions are followed, you will have a handsome and healthy vegetable, and every kernel will be separate. The water in which the rice has been boiled makes a nice starch for colored clothes.
The Southern rice cooks much quicker and is nicer than the Indian rice. If possible, always purchase the former.
Boiled Rice, No. 2.
Wash one cupful of rice and put into a tin basin or pail, with three cupfuls of cold water, and a teaspoonful of salt, cover and set in another basin, with hot water, place on the fire, and boil thirty minutes. Rice is very healthy, and should be a common dish on the table.
Boiled Macaroni.
Break up and wash a pint bowl full of macaroni, and put in a shallow basin, and cover with cold water. Set this basin into another of warm water, and place on the fire; after fifteen minutes, add a pint of milk, and a teaspoonful of salt; let it cook ten minutes longer, then add a spoonful of butter, and cook five minutes more, and dish. Be careful not to break the macaroni in dishing. The boiled macaroni which remains from one dinner can be used for the next, by preparing it in the following manner: Butter a shallow dish, and turn the macaroni into it; then grate over it old cheese, and brown.
Boiled Green Corn.
Boil twenty-five minutes, if very young and tender. As it grows older it requires a longer time. Send to the table in a napkin.